Honey Graham Biscotti

Ingredients

For the Dry Mix:

• 1 ¾ cups all-purpose flour
• 1 cup graham flour
• 1 teaspoon baking powder
• 1 teaspoon ground cinnamon
• ½ teaspoon baking soda
• ½ teaspoon salt

For the Wet Mix:

• 5 tablespoons unsalted butter, room temperature
• ¼ cup light or dark brown sugar
• ½ cup good-flavored honey (I used wildflower)
• 2 large eggs
• 1 teaspoon vanilla extract

For Garnish:

• 1 teaspoon demerara sugar

Instructions

1. 1
   Preheat the oven to 350 degrees F. In a large bowl, mix together the dry ingredients: all-purpose flour, graham flour, baking powder, cinnamon, baking soda and salt.
2. 2
   In a medium bowl, using a stand-up mixer with the paddle attachment, beat together the softened butter, brown sugar and honey, until light and fluffy, about 3-5 minutes. Add one egg; beat until smooth. And then crack in the second egg, along with the vanilla extract, and beat until completely incorporated.
3. 3
   In two batches, add the dry ingredients to the wet ingredients, combining between additions. Divide the dough in two. Line a baking sheet with parchment paper and shape each half into a 12x3-inch log, being sure to space them a few inches apart - they do spread a bit. Sprinkle the tops with the demerara sugar and transfer the biscotti logs to the oven to bake for 20-25 minutes, until lightly golden brown.
4. 4
   Carefully remove from the oven and transfer the biscotti logs to a cutting board. Turn the oven down to 325 degrees F. When the logs of biscotti are cool enough to handle (they should still be warm), use a serrated knife to cut each log diagonally into 1-inch slices.
5. 5
   Place the slices of biscotti back on the baking sheet and bake for an additional 10 minutes, until they're a bit more dry, crisp and medium golden brown in color. Remove from the oven and cool completely on a wire rack. Biscotti are good for 5 days when kept in an airtight container.